Kale, and Spaghetti Squash Boats
14th April 2015
Asparagus and Ham Quiche
14th April 2015
Ingredients
- 1 large head of cauliflower
- 2 carrots
- 1 red onion
- 100 gm mushrooms
- 1 large handful pak choi
- 1 large handful spinach
- 2 handfuls beansprouts
- 6 pcs lean bacon
- 3 eggs whisked
Servings:
Instructions
- Start by washing and chopping all of your veg. Slice the bacon into thin strips and whisk the eggs. If you want to add chicken, slice it also. Set everything aside.
- Roughly chop the cauliflower and add it to the food processor and blitz until you have a fluffy 'rice' and set it aside in a large bowl.
- Heat a large pan or wok on medium/high heat and add the bacon. Cook it until it's lightly browned and then put it in a large bowl.
- Add some coconut oil to the pan and add all the veg (if you're using spinach don't add this just yet as it cooks so quickly). Cook the vegetables for a few minutes until they have softened and wilted. Add them to the bowl with the bacon.
- Straight away, add the eggs to the pan and vigorously scramble them, breaking them up into little pieces. It should only take about 30 seconds! Add the eggs to the bowl with the veg and bacon.
- Add some more coconut oil to the pan and pour in all of the cauliflower. If your using spinach add this in now too. Cook it for about 7 minutes, stirring only a few times so that it browns a bit.
- When it's cooked add everything into the pan and stir it around. Cook for about 2 more minutes and then serve!
- Enjoy!
